Dinner in a FLASH!

Lemony Tomato Basil Pasta

LEMON Y TOMATO BASIL PASTA Hands-on time: 15 minutes Total time: 30 minutes Makes: 4 to 6 servings

The secret to this light, fresh pasta is in the cooking liquid: It’s flavourful and starchy, which helps coat the noodles.

2 pkg (each 250 g) mixed cherry tomatoes, halved 25 large basil leaves, torn 1 tsp salt 500 g cavatappi or spaghetti ½ cup olive oil 2 cloves garlic, finely grated or pressed 1 tbsp lemon zest 1 cup grated ParmigianoReggiano cheese ¼ cup lemon juice pepper

In bowl, combine tomatoes, basil and salt.

In saucepan of boiling water, cook pasta according to package instructions. Reserving 1 cup of the cooking liquid, drain and set aside.

In large skillet, heat oil over medium heat; cook garlic and lemon zest, stirring often, until fragrant, about 1 minute. Add cooked pasta and tomato mixture; stir in ½ cup of the Parmigiano-reggiano, the lemon juice and enough of the reserved cooking liquid to coat. Stir in remaining ParmigianoReggiano. Add pepper to taste.

PER EACH OF 6 SERVINGS: about 528 cal, 14 g pro, 23 g total fat (5 g sat. fat), 69 g carb (3 g dietary fibre, 5 g sugar), 12 mg chol, 534 mg sodium, 44 mg potassium. % RDI: 13% calcium, 18% iron, 13% vit A, 50% vit C, 45% folate.

Sweet summer flavours come to the fore in this simple recipe that can be easily changed up by adding your favourite ingredients, like those pictured here.

TIP FROM THE TEST KITCHEN

Save the Parmesan rinds. Freeze them in an airtight container, then add to soups, stews, sauces and marinades for extra flavour.

Cheese: cup crumbled blue or goat cheese or 225 g sliced Brie cup thinly sliced sun-dried tomatoes or 1 cup chopped marinated artichokes Protein: 450 g cooked peeled jumbo shrimp or 1 cups shredded cooked chicken Greens: 2 cups packed baby spinach or...